Tapas: Peruvian Ceviche

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • Leche de Tigre

  • 2/3

    cup fresh lime juice

  • 2

    garlic cloves, smashed

  • 1

    tablespoon (packed) chopped fresh cilantro leaves

  • 1/2

    ají limo or habanero chile, seeded, halved lengthwise

  • 1/2

    small red onion, chopped

  • 1/2

    cup bottled clam juice (optional)

  • Kosher salt

  • Ceviche

  • 1

    small sweet potato (about 8 ounces)

  • 1

    ear of corn, husked

  • 1/2

    ají limo or habanero chile, seeded, halved lengthwise

  • 1

    pound fluke, flounder, or sole, cut into 1/2-inch cubes

  • 1

    small red onion, quartered and thinly sliced, divided

  • Kosher salt

  • Cilantro leaves

  • Ingredient Info:

  • Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

Directions

Leche de Tigre Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill. Ceviche Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use). Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

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